Question

-Using knowledge of carbohydrates, explain why glucose and fructose rather than sucrose are more readily

used as food sources for yeast during activation (adding warmth, a food source, and moisture).

Answer 1

Disaccharides are made up of two, linked monosaccharides and broken back down into the latter during digestion ( 1 ). Sucrose is a disaccharide consisting of one glucose and one fructose molecule, or 50% glucose and 50% fructose. ... Sucrose tastes less sweet than fructose but sweeter than glucose ( 2 )

Step-by-step explanation: